CSA Week 1 – Strawberry Feta Salad

I do not know how long I might be able to keep up such a feat, but I would like to emphasize the benefits of utilizing a CSA share (also known as Community Supported Agriculture).  I do not have the exact number but I think we paid about $600 (might be more like $700) for a family farm-pick-up share.  I will try my best to get the grocery store equivalent of each item and tally overall grand total value of produce.  Items that are missing an estimated price denote information n/a.

Officially the CSA started two weeks ago, but the strawberries in the PYO fields were not ready yet and only 6 heads of lettuce were being distributed.  Not really worth the near 90 minute r/t in gas.  So we started this week:

Distribution:

• 4 heads of Red Summer Crisp Lettuce ($6.38)
• 4 heads of Green Summer Crisp Lettuce ($6.38)
• 3 Quarts of Strawberries ($11.97)
• 1 sm bunch catnip (PYO)
• 1 sm bunch lemon balm (PYO)
• 1 sm bunch horehound (PYO)
• 1 sm bunch thyme (PYO)
• 1 sm bunch of winter savory (PYO)
• 12 stems Sweet William flowers (PYO)

Total Estimate For This Week: $24.66

What I did/am doing with this produce:

Being that we still have small children that turn their noses up at veggies, a good portion of the produce that cannot be frozen will go to nearby relatives. At least one quart strawberries is heading for the freezer.

I have been making the following salad over the last couple of days:

Strawberry Feta Salad

• 1 Head Lettuce cleaned & hand torn to bite sized pieces
• 1 pint of strawberries, sliced into 6 – 8 wedges each
• 2 – 3 oz garlic/herb feta cheese (plain feta will do) and well crumbled.

Simply combine all ingredients into very large bowl and toss well.  Dressing options are: 1 – 3 tablespoons plain basalmic vinegar, 1 – 2 tablespoons of vinegar/oil dressing, or (personalfavorite) forego dressing altogether and enjoy each ingredient individually.

Rising Cost of Food & How To Go Local

My day job has been on major slow-down for the past few weeks and we are paying dearly for the big birthday bash that my hubby was so gracious in letting me put on for myself (he is off the hook for the next 35 years). After gas prices hit $3.35 for regular and one of us has to commute two hours a day we are really starting to feel the pinch. My nerves really started to go on edge when I read this blog post and this article to know that I am not alone.

What does this have to do with food? A lot, really. Food that is imported from other states and countries need fuel for transportation. At the time of this writing, oil is at $117 per barrel!

We are now more determined than ever to make sure the NOTHING will go to waste regarding our CSA produce, and gradually start converting as much as possible to a regional/seasonal diet. I found a very good web page that gives tips this very subject. Mind you, the web page is mainly directed at Northeasterners, such as myself. I also know that going to a more vegan-based vegetarian diet (and we are what is commonly called a semi-vegetarian, meaning we eat fish & fowl) might help with food bill, albeit a very small portion. Good thing we are not allergic to soy and nuts.

Over the next few months I will do my best in posting tips and sites that I find to help stretch your hard-earned dollar bill and ways that will avoid as much food as possible to going to the compost. Here’s a couple of tips off the top of my head that I do or should do.

Tip #1: Start A Veggie Garden
Your veggie garden does not require acres of land. In fact you might be surprised to know that my garden is only 4×4 feet using a method called Square Foot Gardening. I am not as active with the gardening as much as I’m used to since I have been using the CSA, but this can be geared to most people, even those who have no experience in gardening! Before joining the CSA I would have veggies (with the help of a 73 green house over the garden) from April going into November. If you live in an apartment with a balcony, use large pots, plant a tomato plant and add stagger over a week or two a couple of lettuce seeds around the tomato plant and it will love the shade! Instant salad. If you have absolutely no space, find a community garden. You meet some great people and exchange gardening tips and if you must, share your bounty with others.

Tip #2: Buy In Bulk
I do not do this often enough, but right off the top of my head, I would buy my poultry when it goes on sale in minimum batches of 3lb trays and divide them up into 1lb sections and freeze. It is also suggested to also buy flour, sugar, nuts, dried fruits, chocolate chips, and coffee in bulk as well and keep in air tight containers (not zip lock bags as they do not keep fresh and possibly subject to critters).

Tip #3: Save the skin & bones
Want to make some amazing broth and stock? Get out your slow cooker, add your left over skin/bones/meat from your chicken or turkey (never tried beef but can’t hurt, I’m sure) and fill with water. Using a cheese cloth, wrap some fresh thyme, rosemary, 1/4 of an onion, and parsley. Tie together and add to pot. Cook overnight on low. Next morning remove carcass, bones, and spice wrap and strain through a sieve. If you want to remove a goodly portion of fat, no kidding use a non-bleached #4 coffee filter in the sieve. When liquid cannot go through, it is too full of fat and replace with a new one until all the liquid is strained. Freeze in batches of 1 cup, pop out of container and freeze in zip lock bags. Pull out what you need in single cups.

Let’s hear from you regarding your best tips and sites!